Oven Baked 4-Ingredient Swiss Onion Potato Bites Recipe
Make the best Oven Baked 4-Ingredient Swiss Onion Potato Bites with tender baby gold potatoes, sweet caramelized onions, butter, and melted Swiss cheese. Baked until golden and bubbly, these easy cheesy potato bites are perfect for holiday parties, game day appetizers, and family dinners!
Ingredients
- 1½ pounds baby gold potatoes sliced into ½-inch thick rounds
- 1 large yellow onion thinly sliced
- 3 tablespoons unsalted butter divided
- 1½ cups Swiss cheese freshly shredded
Instructions
- Preheat the oven. Preheat the oven to 425°F. Line a large rimmed baking sheet with parchment paper.
- Caramelize the onions. Melt 2 tablespoons of butter in a large skillet over medium-low heat. Add thinly sliced onions and cook for 30-40 minutes, stirring occasionally, until soft, sweet, and golden brown. Prepare the potatoes while the onions cook.
- Prepare the potatoes. Wash the baby gold potatoes and slice them into approximately ½-inch thick rounds.
- Partially cook the potatoes. Place the potato rounds in a large pot of water. Bring to a boil and simmer for 5-7 minutes, until beginning to soften but still firm. Drain thoroughly.
- Coat with butter. Melt the remaining tablespoon of butter. Gently toss the partially cooked potato rounds with the melted butter until evenly coated.
- Arrange the potatoes. Place the potato rounds in a single layer on the prepared baking sheet, leaving a little space between each piece.
- Bake the potatoes. Bake at 425°F for approximately 15-18 minutes, or until the potatoes are nearly tender and beginning to turn golden around the edges.
- Add caramelized onions. Remove the baking sheet from the oven. Spoon approximately 1 teaspoon of caramelized onions over each potato round.
- Top with Swiss cheese. Sprinkle approximately 1-2 teaspoons of freshly shredded Swiss cheese over the onions on each potato bite.
- Finish baking. Return the baking sheet to the oven and bake for another 5-7 minutes, until the cheese is melted and bubbly and the potatoes are completely tender.
- Rest and serve. Remove from the oven and allow the potato bites to rest for 3-5 minutes. Carefully transfer them to a serving platter and serve warm.
Notes
Potatoes: Baby gold potatoes are recommended for their naturally buttery flavor and creamy texture. Small Yukon Gold or red potatoes will also work.
Onions: Yellow onions are recommended, but sweet onions can be used for a slightly sweeter flavor.
Butter: Use unsalted butter for the best control over the finished flavor. Salted butter can also be used.
Cheese: Freshly shredded Swiss cheese melts more smoothly than packaged shredded cheese. Gruyere is a delicious substitute for a stronger, nuttier flavor.
Caramelized onions: Cook the onions slowly over medium-low heat for the best sweet, golden flavor. Don't rush the process.
Potato preparation: Partially cooking the potatoes before baking helps create tender centers and lightly golden edges.
Extra crispy: Bake the potato rounds for another 2-3 minutes before adding the onions and Swiss cheese.
Make ahead: Caramelize the onions up to 4 days in advance. Partially cook the potatoes up to 24 hours in advance and refrigerate until ready to assemble.
Air fryer: Cook the partially cooked potato rounds at 400°F for 8-10 minutes. Add onions and cheese, then cook for another 2-3 minutes until melted.
Optional variations: Add crispy bacon, fresh garlic, mushrooms, or thyme for different flavors. These additions will make the recipe more than four ingredients.
Storage: Refrigerate leftovers in an airtight container for 3-4 days.
Freezing: Freeze prepared potato rounds before adding the toppings for up to 2 months for the best quality.
Reheating: Reheat in a 375°F oven for 8-12 minutes or until hot throughout.
Serving suggestion: Serve as a party appetizer or alongside grilled steak, roasted chicken, pork chops, or a fresh green salad.
Tried this recipe?Let us know how it was!